Pete McMiller
Well-known member
I didn't want to hijack Mike's wonderful sausage thread so I'll start this one.
I've used this recipe for many years, first with bear and then with a bunch of other wild and domestic meat including goose. Meat with a little fat like bear seems to come out better. In fact with bear it's hard to tell that it isn't beef brisket.
Deli-Style Corned Venison
4-6 lbs. venison, elk, moose, bear, etc. – any solid cut. Trim of surface fat and silver skin.
5 Tbs. Morton Tender Quick
2 Tbs. Brown Sugar
1 Tbs. Ground Black Pepper
1 tsp. ground Paprika
1 tsp. ground Bay Leaves
1 tsp. ground Allspice
½ tsp. Garlic powder
In a small bowl, mix Morton Tender Quick and remaining ingredients. Rub mixture into all sides of meat. Place meat in a plastic bag (Zip-Loc) or other nonmetallic container. Refrigerate and allow to cure for five (5) days per inch of meat thickness.
Place cured meat in a large pot and cover with water. Bring to boil, reduce heat and simmer until done – approximately 3-4 hours depending on cut of meat and age of animal.
Notes:
Don’t cure meat with this process that is more than 4 inches thick (excessive thickness may promote bacterial growth before the center of the meat is cured). I like to cut meat (with the grain) down to 1-2 inches thick to limit the cure time.
Keep meat cold throughout the curing process. Ideal temperature for curing is 36-40 degrees.
Rinse meat before cooking if desired. Will result in a little milder flavor.
The type and quantity of spices can be adjusted for personal taste. Possible ground, dry spices to try: Sage, Nutmeg, Mace, Hot Pepper, additional Garlic or Black Pepper.
Vegetables such as carrots, cabbage, rutabagas, potatoes can be added near the end of cooking time if desired. You may want to change the water before adding vegetables if it tastes too strong.
I've used this recipe for many years, first with bear and then with a bunch of other wild and domestic meat including goose. Meat with a little fat like bear seems to come out better. In fact with bear it's hard to tell that it isn't beef brisket.
Deli-Style Corned Venison
4-6 lbs. venison, elk, moose, bear, etc. – any solid cut. Trim of surface fat and silver skin.
5 Tbs. Morton Tender Quick
2 Tbs. Brown Sugar
1 Tbs. Ground Black Pepper
1 tsp. ground Paprika
1 tsp. ground Bay Leaves
1 tsp. ground Allspice
½ tsp. Garlic powder
In a small bowl, mix Morton Tender Quick and remaining ingredients. Rub mixture into all sides of meat. Place meat in a plastic bag (Zip-Loc) or other nonmetallic container. Refrigerate and allow to cure for five (5) days per inch of meat thickness.
Place cured meat in a large pot and cover with water. Bring to boil, reduce heat and simmer until done – approximately 3-4 hours depending on cut of meat and age of animal.
Notes:
Don’t cure meat with this process that is more than 4 inches thick (excessive thickness may promote bacterial growth before the center of the meat is cured). I like to cut meat (with the grain) down to 1-2 inches thick to limit the cure time.
Keep meat cold throughout the curing process. Ideal temperature for curing is 36-40 degrees.
Rinse meat before cooking if desired. Will result in a little milder flavor.
The type and quantity of spices can be adjusted for personal taste. Possible ground, dry spices to try: Sage, Nutmeg, Mace, Hot Pepper, additional Garlic or Black Pepper.
Vegetables such as carrots, cabbage, rutabagas, potatoes can be added near the end of cooking time if desired. You may want to change the water before adding vegetables if it tastes too strong.
